The most widely consumed of all vegetables, potatoes are a nutritious, low-calorie source of carbohydrates, potassium, and vitamin C, and their skins are high in fiber. Analysis of Red and Norkotah potatoes revealed that these spuds’ phenolic content rivals that of broccoli, spinach and Brussels sprouts, and includes flavonoids with protective activity against cardiovascular disease, respiratory problems and certain cancers.
The potato is an important food staple and the number one vegetable crop in the world, available year-round as they are harvested every month of the year.
The leading vegetable crop in the US is the potato! Whether mashed, baked or roasted, people often consider potatoes as comfort food.
See how three different executive chefs create three totally inspired dishes.
1. Weiser Farm Potato Soup
2. Potato au Gratin; Cheese and Smoked Bacon
3. Potato Soup and Truffle Butter
1. Weiser Farm Potato Soup, Tarragon Créme
By Executive Chef Alexander La Motte of Four Seasons Hotel Westlake Village, California
Ingredients:
- 3 1/2 lbs new crop potato (or Yukon potato), peeled, baked, riced
- 2 oz wild ramps (or shallots), chopped
- 6 oz yellow onion, chopped
- 2 celery stalks, chopped
- 1 cup buttermilk
- 1/2 cup half and half
- 2 cups unsalted butter, browned (recipe below)
- 3 cups water (additional water may be needed for desired thickness)
- 1 bunch fresh thyme
- 2 cloves fresh garlic, crushed
- Kosher salt and white pepper, to taste
Ingredients for the Garnish:
- 1 bunch tarragon, chopped
- 1/2 cup heavy whipping cream
- 1/2 cup crème fraiche
- 1 each zest of lime (zest only)
- 1 pinch of salt and black pepper
- 2 each baby purple, red and white potato, fried into chips
Method for the Soup:
1. In a medium pot, heat the butter until it turns brown and starts to foam; be sure not to let it become black. Once browned, remove from heat, allow to rest for 1 minute and add the thyme and the crushed garlic. Once cool, strain and reserve for later.
2. Preheat oven to 375 F. Clean potatoes and poke with a dinner fork 3-5 times. Add a layer of kosher salt to cookie sheet (make sure it is thick enough so that the potatoes are not directly touching the pan). Bake for 1 hour or until potatoes are completely tender; set aside to rest.
3. While potatoes are baking, use 1/2 cup of the browned butter to sweat the ramps, celery and onion until they are tender but without color.
4. Add the water and simmer on low until the vegetables are completely tender.
5. Add the buttermilk and half and half; reduce to a simmer. Once simmering, remove from heat and set aside in a warm place.
6. Peel the potatoes while they are still warm and pass them through a ricer. Add to a large bowl and pour the hot liquid over; whisk until thoroughly combined.
7. Add the warm, browned butter reserve and season to taste.
8. While it is still warm, quickly blend the soup in small batches to maintain the proper texture of the potatoes.
9. Check the seasoning and serve warm. Just before serving, add 1 tablespoon of the tarragon crème to the top and garnish with potato chips.
Method for the Garnish:
1. In a bowl, combine the heavy cream and the crème fraiche and whip until it forms stiff peaks.
2. Add the tarragon, lime zest and a pinch of black pepper and salt.
3. Thinly slice the baby potato on a mandolin and fry until crisp. Season and set aside.
This article was originally published on taste.fourseasons.com. Read the original here.
See next page for more recipes that use potatoes.
2. Potato au Gratin; Cheese and Smoked Bacon
By Executive Chef Alex Garés of Four Seasons Resort Koh Samui.
Ingredients:
- 2.5 lb potatoes peeled, washed and thinly sliced
- 1 lb emmental cheese grated
- 1.2 lb smoked bacon skin off
Method:
1. Cover the bottom and sides of a cast iron pot with bacon
2. We will start to add layers of potatoes, on the top cheese, another layer of potatoes and one of bacon. On top of it one layer of cheese
3. Repeat the sequence four to five times.
4. Cover the top with cheese and bacon. The potato gratin must be completely wrapped by the bacon.
5. Bake in the oven 2 to 2.5 hours at 300 F
6. Can be served hot or cold.
3. Potato Soup and Truffle Butter
By Executive Chef Erwan Laurenceau Of Four Seasons Hotel Cairo At The First Residence
Ingredients:
- 700 gm potatoes
- 300 gm leek
- 80 gm cream
- 40 gm porcini
- 120 gm butter
- 40 gm black truffle
- 20 gm onions
- 30 gm edible flower
- 320 gm foie gras
Method:
1. Clean and peel all your vegetables
2. Julienne cut the leek (only white part), cut the potatoes in cubes and keep them in cold water.
3. Simmer the leek in 40 gm of butter, add salt and water then add potato cubes. Bring vegetables to a boil, then reduce the heat and gently simmer the soup for approximately 25 minutes.
4. The soup is done when you can easily mash the vegetables against the side of the pot.
5. Blend the soup until smooth and pass through a fine sieve, then add the cream to low heat.
6. Take the remaining 80 gm of butter (room temperature) and mix with black truffle.
7. Sear porcini and foie gras in a pan.
8. Garnish your soup to your choice; you can mix the truffle butter with the soup or serve it as condiment. The foie gras and porcini could also be mixed with the soup served on the side.
This article was originally published on taste.fourseasons.com. Read the original here.
